Erin On Snowhttps://erinonsnow.wordpress.com
follow me during all my adventures in life and in the kitchen
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1 http://wordpress.com/https://s0.wp.com/i/buttonw-com.pngErin On Snowhttps://erinonsnow.wordpress.com
Thanksgiving Pieshttps://erinonsnow.wordpress.com/2016/12/05/thanksgiving-pies/
https://erinonsnow.wordpress.com/2016/12/05/thanksgiving-pies/#commentsTue, 06 Dec 2016 03:25:14 +0000http://erinonsnow.wordpress.com/?p=637Read more Thanksgiving Pies]]>I often volunteer myself for desserts for holiday gatherings and this year was no different. I had opted for a Chocolate Maple Pecan pie (trying to prove that I could do it and we didn’t need to purchase one from a local bakery). I then quickly realized that I didn’t want to waste the second pie shell I’d have the dough for so I turned to a standard Pumpkin Pie. I use the same dough recipe for each pie as well as the same coconut whipped cream (directions found here)

Chocolate Maple Pecan Pie

A couple of notes: I love that this uses maple syrup, dark chocolate and instant coffee to richen and goo-ify things without processed corn syrup.

Toasted pecans make a big difference. It makes them nuttier and also helps protect them from absorbing too much liquid and ending up soggy. Nobody likes a soggy pecan.

Instructions

Preheat the oven to 400F

Once the dough has chilled (whether store-bought or homemade), remove it from the fridge and lay it out on a floured surface – I get really generous with the flour on the counter. Using a rolling pin, roll it out in a rough circle until it is about 10-12 inches in diameter than gently pick it up and drape it in the pie dish. Roll any excess under and then crimp the edges with your fingers or the tines of a fork. If you won’t be using pie weights, poke the bottom of the crust all over with the tines of the fork.

Spread the pecans in a single layer on a baking sheet and put them in the oven to toast while it’s heating up – I’d recommend setting a timer for 5 minutes, then 2 minute increments as needed, to ensure that you don’t end up burning them. Once they’re browned, take them out and set them aside to cool.

While the pecans are cooling, blind-bake the crust for about 10 minutes to ensure that it does not get soggy. Pull from the oven to cool.

Turn the oven down to 350F

Combine the melted Earth Balance, salt, sugar, maple syrup, coffee paste, and eggs then whisk to combine. Lay the toasted pecans and chopped chocolate in the bottom of the pie crust then pour the filling over it and top with a few whole, raw pecans. Bake at 350°F for 50-60 minutes. The outer edges should be firm while the center should be a little bit jiggly. Take it out and let it cool fully before serving. This will allow the center to finish cooking completely and set fully. Serve on its own or with coconut whipped cream.

Enjoy!

Pumpkin Pie

This was the lightest, fluffiest, most favorite pumpkin pie I’ve ever made.

Place the basil, nuts, and garlic in a food processor fitted with chopping blade. Pulse to combine, until the mixture is coarsely ground.

Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.

]]>https://erinonsnow.wordpress.com/2016/02/17/vegan-pesto/feed/0erinonsnowTaste Agenthttps://erinonsnow.wordpress.com/2016/01/12/taste-agent/
https://erinonsnow.wordpress.com/2016/01/12/taste-agent/#respondTue, 12 Jan 2016 23:42:04 +0000http://erinonsnow.wordpress.com/?p=605Read more Taste Agent]]>New year, new opportunities. I’m not one for typical new years resolutions, as I am constantly working towards goals and trying to better myself.
However, this year, I’m proud to announce that I’ll be representing Skratch Labs as a Taste Agent! At Skratch Labs our mission is to provide people with the inspiration, life skills, and products to take better care of themselves and their families. Follow me as I take Skratch on all my adventures. I’m really really excited to try the new Feed Zone Table cookbook once it arrives on my doorstep and share the love of Allen’s recipes with my friends and family. (Interested in the Feed Zone Table cookbook? Pre-order now and for a limited time you get a free cookie mix!)

Simmer until the sweet potatoes are soft and the entire mixture is slightly thick like a chili.

Serve in bowls garnished as you wish.

Enjoy!

]]>https://erinonsnow.wordpress.com/2015/10/26/spicy-sweet-potato-black-bean-chili/feed/0IMG_8224erinonsnowSummer Bucket List – Summit Mt. Soprishttps://erinonsnow.wordpress.com/2015/10/12/summer-bucket-list-summit-mt-sopris/
https://erinonsnow.wordpress.com/2015/10/12/summer-bucket-list-summit-mt-sopris/#respondMon, 12 Oct 2015 18:03:44 +0000http://erinonsnow.wordpress.com/2015/10/12/summer-bucket-list-summit-mt-sopris/Read more Summer Bucket List – Summit Mt. Sopris]]>Although this summer has been full of adventure (and little time to record it here), there was one summer adventure that hadn’t gotten ticked off the list yet. Thankfully, October has been very nice to us and we were able to get out and tummit Mt. Sopris this past weekend. It was a gorgeous day for it, you could see for miles in every direction and there wasn’t even a breeze on the top. I hadn’t done this hike since I was about 10 years old, when I had surely taken it for granted, so it was nice to make the trek and soak it all in. Jon and Tanner’s first Sopris summit Tanner did great, he loves looking out on expansive views, possibly more than I do. Last of the fall foliage Thomas lakes below Family summit pic Thomas Lakes before the ascent
]]>https://erinonsnow.wordpress.com/2015/10/12/summer-bucket-list-summit-mt-sopris/feed/0IMG_7728erinonsnowPumpkin Spice Granolahttps://erinonsnow.wordpress.com/2015/09/29/pumpkin-spice-granola/
https://erinonsnow.wordpress.com/2015/09/29/pumpkin-spice-granola/#commentsTue, 29 Sep 2015 21:51:33 +0000http://erinonsnow.wordpress.com/?p=521Read more Pumpkin Spice Granola]]>I love the spices combined for pumpkin anything. I also love that with this recipe, you can really cut down the oil and sugar used to make it with the addition of pumpkin puree. I also love how much texture this granola has, with the crunch of all the seeds and grains (especially the quinoa). Try it out, let me know if you choose to add any other ingredients or change things up!

Ingredients:

3 cups whole oats (not quick cooking)

3/4 cup sunflower seeds

3/4 cup pumpkin seeds

1/2 cup unsweetened shredded coconut

1/2 cup uncooked quinoa

1/2 cup hemp hearts

1/2 cup pumpkin puree – you can buy it canned but I do prefer fresh pumpkin that has been roasted and pureed.

1/4 cup coconut oil – melted

1/4 cup real maple syrup – not the high fructose corn syrup junk

2 tsp vanilla extract

2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp nutmeg (I prefer fresh grated)

1/8 tsp ground ginger

Instructions:

Preheat oven to 325 F

Line a baking sheet with parchment paper

Combine all dry ingredients (oats through hemp hearts) in a large bowl – gently mix

In a small bowl, combine remaining ingredients.

Add wet ingredients to dry and stir to combine and coat all the pieces with the liquid as much as you can

Bake for 40 minutes (making sure to stir mixture every 10 minutes for even browning) until all of it is a nice, golden brown.

Pull from oven and allow to cool. Once cooled, this granola can be stored in an airtight container.

Enjoy!

]]>https://erinonsnow.wordpress.com/2015/09/29/pumpkin-spice-granola/feed/1Pumpkin Spice GranolaerinonsnowSo we got a puppy…https://erinonsnow.wordpress.com/2014/10/10/so-we-got-a-puppy/
https://erinonsnow.wordpress.com/2014/10/10/so-we-got-a-puppy/#respondFri, 10 Oct 2014 16:27:46 +0000http://erinonsnow.wordpress.com/?p=506Read more So we got a puppy…]]>

We have a new family member, meet Tanner. We adopted him from Safe Harbor Lab Rescue and he’s already found a way into such a big part of our hearts. He asked if he could introduce himself and I said yes. Here’s his story:

“Hi, I’m Tanner! I love everything and everybody!

It’s been about a month now and I’m really settling in at my forever home. I’ve done a great job transitioning from a city dog, always wanting to ‘go potty’ on perfectly manicured squares of green grass. My people say I’m a ‘mountain dog’ now, which I am pretty sure is a good thing. Especially the part of being a mountain dog where there are tons of chipmunks at my new house!

I’ve gotten lots of fun new things like a Kong that gets filled with peanut butter, man I love that thing. Mom told me to spread the word that she buys most of my doggy stuff from Amazon Smile so we can donate to SHLR just by buying me all the things I need!

They take me on these things called ‘hikes’ where there’s tons of good stuff to sniff and lots of mud puddles to splash in. Last week I got to see this stuff mom and dad kept telling me was ‘snow.’ That stuff is incredible! Have you checked it out? It is so fun to romp in and eat!

Mom and Dad also take me to the doggy park where I meet lots of new friends to play with. They say it’s a good time to get all the ‘crazy’ out. My favorite doggy park has a kiddie pool where I can blow bubbles out of my nose and eat them!

I’m a giant cuddle bug and forget that I’m not a little lap dog, but I love the time I get to share the bed and the couch. Mom and Dad say I’m a spoiled dog but I’d say I’m just well taken care of.

My manners are really improving too! I know how to sit, lay down, shake, ‘leave it’, come, wait, and everybody’s new favorite, I can high five!

I love to sleep like superman on my back, mostly because I’m dreaming of the next amazing adventure mom and dad will take me on. You can follow me and my adventures on Instagram @snowmasstan.

I love my forever home, thanks Safe Harbor Lab Rescue!”

]]>https://erinonsnow.wordpress.com/2014/10/10/so-we-got-a-puppy/feed/0Screen Shot 2014-10-09 at 10.36.11 AMerinonsnowIMG_0050IMG_003210686746_10102610731924193_315496773773426129_n10698469_10152847996937323_205170889169657012_nScreen Shot 2014-10-10 at 10.23.25 AMScreen Shot 2014-10-09 at 10.37.21 AMScreen Shot 2014-10-09 at 10.35.31 AMScreen Shot 2014-10-09 at 10.35.58 AMScreen Shot 2014-10-10 at 10.21.09 AMScreen Shot 2014-10-09 at 10.35.45 AMScreen Shot 2014-10-09 at 10.36.11 AMDairy Free Vanilla Coconut Ice Cream [with no refined sugar]https://erinonsnow.wordpress.com/2014/09/11/dairy-free-vanilla-coconut-ice-cream-with-no-refined-sugar/
https://erinonsnow.wordpress.com/2014/09/11/dairy-free-vanilla-coconut-ice-cream-with-no-refined-sugar/#respondFri, 12 Sep 2014 03:03:17 +0000http://erinonsnow.wordpress.com/?p=503Read more Dairy Free Vanilla Coconut Ice Cream [with no refined sugar]]]>So it turns out when we have a summer, we can’t get enough ice cream. However, with where we live the availability of dairy free ice cream is kind of tricky and when we do find it it’s tourist priced. So, I found myself a nice Cuisinart Ice Cream Maker (thanks Basalt Thrift Store) and have been experimenting with various recipes. Now that I’ve nailed down our favorite one, I thought I’d share.

Open coconut milk after refrigerated for a minimum of overnight. Try to use only the ‘cream’ and less of the ‘water’. This will help with a richer, creamier end result.

Combine all ingredients except for the crunchy bits in a blender.

Pour into ice cream maker

After about 20 minutes or so, when the ice cream is most similar to ‘soft serve’, add your crunchy things

After about 5 minutes or so, the ice cream should be more frozen and nice and mixed up with crunchy bits

Scoop and enjoy!

]]>https://erinonsnow.wordpress.com/2014/09/11/dairy-free-vanilla-coconut-ice-cream-with-no-refined-sugar/feed/0erinonsnowDairy Free Chocolate Coconut Ice Cream [with no refined sugar]https://erinonsnow.wordpress.com/2014/08/18/dairy-free-chocolate-coconut-ice-cream-with-no-refined-sugar/
https://erinonsnow.wordpress.com/2014/08/18/dairy-free-chocolate-coconut-ice-cream-with-no-refined-sugar/#respondTue, 19 Aug 2014 02:38:53 +0000http://erinonsnow.wordpress.com/?p=501Read more Dairy Free Chocolate Coconut Ice Cream [with no refined sugar]]]>So it turns out when we have a summer, we can’t get enough ice cream. However, with where we live the availability of dairy free ice cream is kind of tricky and when we do find it it’s tourist priced. So, I found myself a nice Cuisinart Ice Cream Maker (thanks Basalt Thrift Store) and have been experimenting with various recipes. Now that I’ve nailed down our favorite one, I thought I’d share.